Turkey Stuffed Bell Peppers

1. 1
   prep

   Preheat the oven and prep the peppers.

   1.Preheat oven to 375°F (190°C).

   2.Slice tops off bell peppers and remove seeds and membranes.

   3.Arrange peppers standing upright in a baking dish.
2. 2
   boil · ~18 min

   Cook the rice.

   1.Bring 1 cup water to a boil in a saucepan.

   2.Add rice, cover, and simmer until tender and water is absorbed (15-18 min for white rice, 30-35 for brown).

   3.Fluff with a fork and set aside.
3. 3
   saute · ~15 min

   Cook the turkey filling.

   1.Heat olive oil in a large skillet over medium heat.

   2.Add chopped onion and sauté until translucent (3-4 min).

   3.Add minced garlic and cook until fragrant (30 sec).

   4.Add ground turkey and cook, breaking it up with a spatula, until browned and no longer pink (6-8 min).

   5.Stir in diced tomatoes, tomato paste, oregano, basil, smoked paprika, black pepper, and salt. Cook 2 more minutes.

   6.Add cooked rice to the skillet and stir to combine.

   TIPBreak the turkey into small crumbles as it cooks for a more even filling.
4. 4
   assemble

   Stuff the peppers.

   1.Spoon the turkey-rice mixture into each bell pepper, pressing down gently.

   2.Fill each pepper to the top, mounding the filling slightly.

   3.Top each pepper with shredded mozzarella cheese.
5. 5
   bake · ~35 min

   Bake the stuffed peppers.

   1.Cover the baking dish with aluminum foil.

   2.Bake for 25 minutes until peppers begin to soften.

   3.Remove foil and bake uncovered for 5-10 more minutes until cheese is golden and bubbly.

   TIPPeppers should be tender but still hold their shape. Pierce with a fork to test.
6. 6
   garnish

   Garnish with fresh parsley and serve hot.

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